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Sticky Rice Beef Meatballs

Soak rice in cold water for 8 hours or over night. Drain after soaking. Combine all ingredients except for the chicken stock in a large bowl and mix until well combined. Depending on taste, you can add more or less soy sauce and salt. Stir until mixture becomes soft and mushy but still stiff enough to form into a meatball. Add more or less chicken stock to achieve this consistency. Take 1 heaping . . .

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Servings: 4

Prep Time: 00:45

Cook Time: 00:30

Main Ingredients

1 lb of ground beef

1 large sweet onion

2 tsp salt

3 tbsp soy sauce

2 tbsp chinese cooking wine

3 tbsp oil

2 tsp ground ginger

1 tsp white pepper

1/4 cup of chicken stock (optional)

1 .5 cups of short grain glutinous rice

4 cups of water

Preparation

1Soak rice in cold water for 8 hours or over night. Drain after soaking.

2Combine all ingredients except for the chicken stock in a large bowl and mix until well combined. Depending on taste, you can add more or less soy sauce and salt.

3Stir until mixture becomes soft and mushy but still stiff enough to form into a meatball. Add more or less chicken stock to achieve this consistency.

4Take 1 heaping tbsp of the meat filling and toss it between your hands until a ball forms. Roll it in the bowl of rice until it's completed coated.

5Place into the steamer and repeat until you've run out of rice or filling.

6Steam for 25-30 minutes until the rice becomes translucent.

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